Kimchi

What exactly is kimchi?

Kimchi is a name that refers to a variety of salted, seasoned, and fermented vegetable foods. Kimchi has a long and illustrious history. There are now hundreds of kimchi variants in Korea, which originated from pickled vegetables. Korean kimchi has earned global popularity as a healthful probiotic food over the last decade or two. Kimchi is high in beneficial lactic acid bacteria, has powerful anti-oxidant and anti-cancer properties, and aids in the prevention of aging.

How to make kimchi

Start with one cabbage, and then move to 2 or 3 by doubling or tripling the recipe.

Making kimchi usually starts with salting the main vegetable. For this pogi kimchi, you need to cut the whole cabbage in half lengthwise, and then into quarters. If you’re using 2 small cabbages, cutting in half should be enough.

You then need to thoroughly bathe each cabbage half/quarter in the salt water one at a time. Using the other half cup of salt, generously sprinkle salt over the thick white part of each leaf. This process makes sure the white parts get evenly salted,

Meanwhile, make a kimchi paste by mixing all the seasoning ingredients, and then cut the radish into thin matchsticks and mix well with the paste. The rest is easy, rub a little bit of the radish mix over each cabbage leaf, mainly the white part.

I got this recipe from a page but honestly i follow another recipe for make KIMCHI when I make Kimchi at home I always use our spices to get our traditional taste.